How to Make Eggnog at Home

Making eggnog at home is not just really easy to do and inexpensive, it also skips all the sketchy ingredients of the store-bought version.

If you’ve been following me for a while, you might know that I love to make food from scratch. Oftentimes, they are super easy and quick to make. Better yet, not only are you skipping sketchy ingredients, but you can also control what goes in it (how much sugar, etc). Homemade eggnog is one such example!

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Why make eggnog at home?

I get it. Sometimes, it seems so easy to just grab it from the dairy shelf. Done. But have you checked the ingredients? Often, store-bought eggnog contains all sorts of thickeners, stabilizers, artificial colors, and flavors. That is how they make them so thick and creamy. Worst of all, most of them are overly sweet and contain high fructose corn syrup. You can skip all these additives and make eggnog with real ingredients in no time!

jar and glass with eggnog with cinnamon stick and nutmeg

Eggnog ingredients

All you need for your homemade eggnog is eggs, sugar, cream, milk, and spices. That’s it!

milk, cream, vanilla extract, brown sugar, eggs, cinnamon stick, and nutmeg


I make my eggnog with raw eggs. We like to buy local eggs from pasture-raised chickens. If the thought of using raw eggs makes you uncomfortable, you can absolutely use pasteurized eggs. Alternatively, you can turn this eggnog into an adult version by adding some alcohol such as rum, bourbon, or cognac to it. Alcohol will help “sterilize” the eggnog and thus make it last longer. Pasture-raised egg yolks have a deep yellow, almost orange color as opposed the pale yellow egg yolks of caged chickens and will give your egg nog that distinct creamy yellow color.


Sometimes, I use organic cane sugar, and sometimes, I use organic coconut sugar (I prefer to buy them in bulk, though to avoid plastic packaging and get a better price). Coconut sugar is my first choice, just know that it will give your eggnog a darker color. If you want a “clearer yellow” you can use regular sugar. Also, we don’t like our food too sweet. Therefore, I will use less sugar than most recipes. Feel free to add more to taste! If you’d like to further reduce the amount of sugar, you can add stevia to it. I find that mixing stevia with sugar hides that distinct off-taste of stevia. My favorite one for this recipe is an English toffee stevia.

Milk and cream

Our family drinks raw milk and that is what I use for my egg nog. Again, if that makes you uncomfortable, you can use pasteurized milk. Organic milk from grass-fed cows would be best but do what you can (afford). The same goes for the cream. I guess, I would really encourage you NOT to use ultra-high pasteurized milk and cream. These have been heated long and high enough to kill everything in your milk so that it becomes completely shelf-stable. I don’t even know why they stock them in the refrigerated section …


The most important spice in eggnog is nutmeg. Obviously, you can use less for a subtle nutmeg flavor or use more to really feature it. I do think that’s the beauty of homemade food: that you can adjust the ingredients and taste to your liking. We will also add a bit of cinnamon and some vanilla extract.

jar and glass with eggnog

For the adult version: Alcohol

As I said above, this recipe works great in a non-alcoholic version. If you’d like to spike it or if you’re uncomfortable with using raw eggs and dairy, you can add some rum, bourbon, or cognac to it. If you do that, reduce the amount of milk so that it doesn’t become too runny.


You’ll need some measuring cups and spoons. Any blender works but I have been loving my Vitamix for over a decade. Alternatively, you could use a hand-held immersion blender.

How to make the eggnog at home

  1. Put 4 eggs and 1/2 cup of sugar into your blender and blend on medium for about 20 seconds
  2. Add 1/2 tsp of ground nutmeg, 1/4 tsp of ground cinnamon, and 2 tsp of vanilla extract and blend to combine.
  3. Now add 1 1/4 cup of milk and 1 1/4 cup of cream and blend until creamy (about 15-20 seconds). Done!
  4. Pour the eggnog into a glass bottle or mason jar and store in the refrigerator. You can enjoy it immediately but I think that it tastes better the next day. Since you are not using any stabilizers, your eggnog might separate a bit. If that’s the case, simply shake it before serving.
make eggnog at home

Hint: If for any reason you can’t make eggnog at home and are looking for a store-bought version, try this one if you can find it!

YouTube player

Printable Recipe:

homemade eggnog
Print Recipe
5 from 1 vote

Homemade Eggnog

Homemade eggnog is not just ridiculously easy to make and inexpensive, it also skips all the sketchy ingredients of the store-bought version
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 4 servings
Calories: 90kcal
Cost: $10


  • 4 eggs
  • ½ cup sugar (adjust to taste and/or add some stevia)
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 ¼ cups milk
  • 1 ¼ cups cream


  • Put the eggs and sugar into a blender and blend on medium high for about 20 seconds
  • Add the spices and quickly blend to combine.
  • Add the milk and cream and blend for about 15 – 20 seconds.
  • Pour the eggnog into a glass bottle or mason jar. Store in refrigerator. You can enjoy this immediately but it tastes better after 14 hours.
  • If the eggnog separates a bit, simply give it a good shake before serving.
  • You can also make this eggnog with a handheld immersion blender.
    eggnog with spices


  • Optional: you can make this an adult eggnog by spiking it with some rum, bourbon, and/or cognac.


Calories: 90kcal
Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!

You might be interested in some other recipes:

Easy Homemade Cranberry Sauce

Healthy Classic Cinnamon Star Cookies

Canned Apple Pie Filling

Easy Claypot Chicken

I’d would love to hear all your comments and questions below!

Pin For Later:

How to make a homemade rich and creamy eggnog with this easy recipe.


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  3. Well, you never seize to amaze me Anja! I’ve had several of your recipes on my “to-make” list for awhile. While I’m not the type to be a show stopper at holiday gatherings, I may just have to be with this eggnog.

    1. Awww … thank you for your sweet comment, Dana!! This eggnog may just be the show stopper you’re looking for (and you don’t need to tell anyone how quickly you whipped it up)!

  4. This looks delicious and I will definitely be making an adult and child friendly version this Christmas season! Yummy!

  5. Homemade eggnog is the way to go. I usually make mine with coconut sugar, too. I wish I could make mine with raw milk and cream! It’s not available in Canada and farmers can get slapped with a steep fine if they’re caught selling it on the side. I can only imagine how much more delicious this would be with raw milk though!

    1. Everyone always makes things seems to scary using raw. It’s scared me times when I’ve so badly wanted too! We have our own chickens, ducks, and there eggs are so amazing! To be honest I didn’t think I could make eggnog this way. I wish I could find raw milk and cream!! That would be Amazing. Thank you sooo much for sharing such a organic re recipe and not being afraid to actually tell everyone to make it raww!!! Bless you. Can’t wait to try it!

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